This is our new favorite pasta sauce. We seriously can not get enough of it! We like it with pasta, couscous, quinoa, and goes great with veggies, crispy shrimp or chicken, or just eating it cold out of the fridge the next day!! I made this with mushroom pasta noodles, crispy shrimp (recipe to come soon) and topped it with parmesan cheese for Mike's birthday. He loved this birthday present : )
Creamy Kale
Pesto Sauce
Ingredients for Creamy Kale Pesto:
1 ½ cups frozen Kale (or can use fresh- just skip the defrosting
step)
1 tablespoon smart balance light
2 garlic cloves – minced
3 tablespoons whole wheat flour
1 ½ cups skim milk
½ cup water
4 tablespoons nutritional yeast
1 tablespoon cornstarch
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
Directions:
Defrost Kale according to package directions. I use a veggie
steamer in the microwave and add about 2-3 tablespoons water.
Do not drain the water after cooking. Pulse the kale in food processor until smooth. This usually
takes a few minutes to make sure there are not big chunks. Set aside.
Melt smart balance butter in a large saucepan. Add flour and
whisk on medium low for 3 minutes. Add garlic and let cook, stirring
occasionally for 3 minutes.
Slowly add in milk, whisking constantly. Continue to whisk for 4
minutes on medium low heat. Turn up the heat to medium high, whisk for 2 1/2
minutes.
Add the cornstarch and continue to whisk until thick (this only
takes about 30 seconds).
Turn the heat back down to low, add the kale, water, nutritional
yeast, and onion powder. Stir on low for 6-10 minutes. Season with salt and
pepper.
Serve generous
helpings on top of pasta, chicken, shrimp, quinoa, couscous, veggies or
sometimes we eat this by itself.
